Science and Technology of Food Industry 2002 Issue 8 Application of biotechnology in food inspection

Application of biotechnology in food inspection
liu xiao hua ; cao yu sheng

..............page:85-87

Analysis of the kev factors influencing biscuits' quality
liu chuan fu ; dong hai zhou ; hou han xue

..............page:87-89

Progress in the analysis of polydextran-a water soluble dietary fiber
yang hai yan ; cheng chao zuo

..............page:90-92

Hurdle technology and its application in food production
zhao zhi feng ; lei ming ; lu xiao li ; zuo zhi nong

..............page:93-95

Study on HPLC determination of konjac glucomannon in koniac flour
li bin ; liao yong cheng ; xie bi jun

..............page:82-84

HPLC determination of trahalose synthesized by an enzymatic system
wang shao xiao ; wu jin ; chen meng ; gao chun xiao ; cai tong yi

..............page:79-81

Determination of plumbeous and cadmium in food packaging material container by linear sweep anodic stripping voltammetry
song yuan zhi ; qian qin hong

..............page:77-78,81

Clarification effects of chitosan on Bambusa multipex Raeusch juice
xu ming sheng ; tang kai jie ; wu lei yan

..............page:38-39

Study on aqueous lotus seed stem solution and the healthy ingredients in its precipitate
feng qi li

..............page:35-37

Development of dairy market on the basis of culture
du zi duan

..............page:4-6

The advent of wine economy
wen wei

..............page:7-8

Study on immobilization of glucose oxidsse on chitosan membranes
jiang mei ; wang shan rong

..............page:9-12

Effect of zingibain on beer clarification
tang xiao zhen ; huang xue song ; qiao ju lin ; chen yi lun ; chen wei

..............page:12-14

Study on the effects of oentosanase and oxidases on dough rheologv
zhou su mei ; wang zuo ; xu shi ying

..............page:15-18

Effect of soybean peptides on the activity of soybean lipoxygenase and its physical and chemical properties
rong jian hua ; li xiao ding ; xie bi jun

..............page:19-21

Study on the hydrolysis condition of black snake protein
ding li jun

..............page:22-24

Effect of pH and polyphosphates on WHC of heat-induced gelation of chicken breast and leg salt-soluble proteins
zhao chun qing ; peng zeng qi

..............page:25-27

Effect of dough pH on steamed bread leavening effects
yang jian ; zhao kang ; zhou jun hua

..............page:28-29

Effect of different treatments on color of thawed olive fruits
duan zhen hua

..............page:30-32

Study on the breeding and culture of a yeast producing β-galactosidase
han chong ; chen peng ; wang yong song ; feng ke kuan

..............page:33-35

Study on the factors influencing sheff-life of meat products
jiang jian ping ; chen xin bin ; chen hong ; deng kai fa

..............page:96-98

The current situation and development of lotus root processing
zhu ding he ; xia wen shui

..............page:99-100

Production of low sugar citrus jam
zhong shan min

..............page:101-102

Production of chestnut powder
tian ming hua ; zhou lian di ; han chang qing

..............page:103-104

Processing of jelly containing fig of Ficus sarmentosa
shao wei ; tang ming ; li zuo hua ; xiong ze

..............page:104-105

Development of cold drink containing kelp and mung bean
huang min

..............page:106

xin xi chuang

..............page:107-110

Study on the controlled atmosphere storage of cucurbita ovifera
li yun fei ; liu ying

..............page:75-76

Quality management control of carbonated drink
xu zhi qiang

..............page:72-74

Study on the processing of rice wine by submerged fermentation
yue chun ; wei hong chun

..............page:70-72

The optimization for alcohol very gravity fermentation from corn meshing
huang yu tong ; wu song ling ; du lian xiang

..............page:67-70

Study on vegetable juice fermented by lactic bacteria isolated from pickle
ran yan hong ; yang chun zhe ; yu shu juan ; gao da wei

..............page:64-66

Development of nutritional beef quenelle
lu shi ling ; li de ming ; liu cheng jiang ; liu xue jun

..............page:62-64

Study on the enzymatic hydrolysis of oyster
huang jian hao

..............page:60-61,59

Development of mini-salami with Hericium rinaceus
wang wei ; xu guang yu ; guo xiao qiang

..............page:57-59

Study on the application of lactic acid bacteria in fermented sausage
wu zu xing

..............page:55-57

Development of health orange vinegar
zuo wei yuan

..............page:53-54

Study on the technology of Vε oil microcapsulation
wu qiong ying ; ma hai le

..............page:50-52

Study on the extraction of the effective components of Rhodiola and the processing adaptability
yu hua ; he zhi li

..............page:47-49

The application of inorganic membrane ultrafiitration technology in clarification of black tea liquor
zhao zuo ; jin jiang ; chen yue ; xu ling ling

..............page:45-46,49

Study on the stability of stirred yogurt whit apple juice
zhang fu xin

..............page:43-44

Study on the extraction processing of flavon from duck wheat husk
xu bao cai ; ding xiao lin

..............page:40-43